Spinach Ramekin Recipes

SPINACH RAMEKIN

Steps:

• Preheat the oven to 350 degrees 1. Cook the shallot in the olive oil until soft 2. Add spinach and cook until wilted 3. Beat eggs in a large bowl 3. Whisk in flour, butter, salt & pepper 4. Fold in the goat cheese, and mozzarella 5. Stir in spinach and shallot mixture. 6. Butter a small casserole dish and sprinkle with half of the parmesan cheese 7. Pour in the spinach, egg, and cheese mixture 8. Top with the other half of the parmesan cheese 9. Bake in casserole dish for 1 hour

SHRIMP FLORENTINE RAMEKINS

Steps:

• Put the shrimp in a large pan with enough water to cover; bring to a boil.
• Remove from heat and let stand for 1 minute.
• Drain into a collander, peel, and devein; set aside.
• Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
• In a medium saucepan, melt 6 tablespoons butter over moderate heat.
• Add in the flour; whisk constantly for about 2 minutes or until very smooth.
• Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
• Season to taste with salt and pepper, whisk and remove from heat.
• Butter six to eight 4-oz. ramekins; set aside.
• In a skillet, melt the remaining 2 tablespoons butter over medium heat.
• Add in the scallions; stir/saute 1 minute.
• Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
• Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
• Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
• Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.

OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)

Steps:

• Preheat oven to 400 degrees.
• Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
• Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
• Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
• Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
• Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
• Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
• Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.